This coffeecake is delicious for breakfast or as a dessert.

Heat oven to 350 F. Spray an 8-inch round cake pan with cooking spray and coat with flour.

In a large bowl, mix the milk, vinegar, oil, vanilla, egg and brown sugar until smooth. Stir in flour, baking soda, cinnamon and salt just until moistened. Gently fold half the berries into the batter. Spoon into the prepared pan. Sprinkle with remaining berries and top with the granola.

Bake 25 to 30 minutes or until golden brown and top springs back when touched in center. Cool in pan on cooling rack for 10 minutes. Serve warm.

• 1/2 cup skim milk
• 1 tablespoon vinegar
• 2 tablespoons canola oil
• 1 teaspoon vanilla
• 1 egg
• 1/3 cup packed brown sugar
• 1 cup whole-wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 cup frozen mixed berries, such as blueberries, raspberries and blackberries (do not thaw)
• 1/4 cup low-fat granola, slightly crushed